Thursday, February 27, 2014

Pinterest Win: Grilled Chicken with Corn Salad and Cilantro-Honey-Lime Vinaigrette

Grilled Corn Salad with Cilantro-Honey-Lime Vinaigrette
Grilled Chicken with Corn Salad and Cilantro-Honey-Lime Vinaigrette

(yields app. 6 c. of salad)
This easy corn salad tastes of all things summer - works great as a side dish or as a chunky corn salsa.
For the Chicken:
4 Chicken Breasts 
Season to taste with paprika, salt and pepper
For the Salad:
1 can of canned whole corn
1 can of Black Beans drained and rinsed
1 c. cherry tomatoes, halved or tomato diced
1 small red pepper, seeded and diced
1 avocado, peeled, pitted, and sliced
For the Dressing:
1/3 c. olive oil
2 tbsp. lime juice (from about a 1/2 lime)
1 tbsp. honey
1/4 c. cilantro, minced
1 garlic clove, minced
salt & pepper to taste
Prepare Chicken:
Saute Chicken breasts in olive oil on both sides until cooked through. Set to side and cut into slices after 5 minutes.
Prepare Dressing:
In a tightly-lidded container, mix all dressing ingredients together, shaking vigorously. Make sure to shake again just before pouring over salad.
Assemble Salad:
Add corn, avocado and beans to the tomatoes, and red pepper, and mix. Pour about 3/4 of the dressing you made over the salad, stirring gently to mix. Add more dressing to taste.
This salad can be made ahead of time and allowed to sit out ( NOT in the fridge) for about an hour to let the flavors meld.
Best served the same day, but leftovers can be kept in the refrigerator for up to 2 days.

Served it with rice on a tortilla. Delish!

(recipe by Carpé Season)

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